Description
These Healthy Mini Lemon Blueberry Cheesecakes are a delightful and guilt-free treat, combining the tangy brightness of lemon with juicy blueberries in a creamy, protein-packed cheesecake. Made with Greek yogurt and honey for natural sweetness and a crunchy graham cracker crust, these mini cheesecakes are perfect for celebrations or as a wholesome dessert option.
Ingredients
Scale
Crust
- 1/2 cup crushed graham crackers
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by lining it with cupcake liners to prevent sticking and make removal easier.
- Prepare Crust: In a small bowl, mix the crushed graham crackers with the melted butter until the crumbs are evenly coated. Spoon this mixture into each cupcake liner and press down firmly to form an even crust layer.
- Make Filling: In a large mixing bowl, use an electric mixer to beat together softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, and lemon zest. Beat until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Blueberries: Gently fold the fresh blueberries into the cream cheese mixture using a spatula, taking care not to burst the berries and incorporate them evenly.
- Assemble Cheesecakes: Spoon the cream cheese and blueberry filling over the graham cracker crusts in each lined muffin cup, filling about three-quarters full to allow space for slight expansion during baking.
- Bake: Place the muffin pan in the preheated oven and bake the mini cheesecakes for 15 to 20 minutes. They should be slightly jiggly in the center when done to ensure a creamy texture.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature on the counter. Then refrigerate for at least 2 hours to set fully before serving.
Notes
- You can substitute maple syrup for honey to make the recipe vegan-friendly if using vegan cream cheese and yogurt.
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Do not overbake; the center should remain slightly jiggly for the perfect creamy texture.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
